I am so. busy. It's strange to look at the flurry of activity going on associated with the vegan mofo and feel rather left out... but come Thanksgiving/December, I'm going to be cooking up a storm! By then, I'll have a lot of bookmarked recipes to inspire me.As it turns out, that zucchini baba ganoush is quite versatile. Here are some ways I had it after making a new batch last week:
On sprouted rye bread with avocado and smoked paprika, with veggies and sparkling white wine
Tossed with whole wheat linguine and topped with pan-fried tempeh, smoked paprika, and fresh mint
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